Palak Shorba
Hawker • Singapore
How to Make Palak Shorba (Traditional & Healthy Version)
Palak Shorba is a flavorful, nourishing spinach soup that has found its place in Singapore’s vibrant food scene. Originally inspired by North Indian cuisine, this dish has been warmly embraced in local kopitiams and vegetarian hawker stalls, often enjoyed as a light lunch or a nutritious starter. Its emerald green hue and aromatic spices appeal to both traditional palates and those seeking a contemporary, health-conscious meal. Singaporean Palak Shorba celebrates fusion, where Indian spices meet local produce for a unique, comforting bowl. The soup is smooth, mildly spiced, and packed with the goodness of fresh spinach (palak), making it especially popular among vegetarians and the health-focused crowd. In Singapore’s multicultural context, Palak Shorba blends seamlessly into the daily diet, often customized with local touches and served with toasted wholemeal bread or rice. This dish is an excellent choice for anyone looking to enjoy a nutrient-rich, low-calorie lunch that aligns with modern healthy eating habits, all while honoring the tradition and diversity of Singaporean cuisine.
Ingredients(for 1 generous kopitiam bowl)
- 3 cups Fresh spinach leaves (palak) (washed and chopped)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1-inch piece Ginger (grated)
- 1 small Green chili (slit (optional for spice)) - optional
- 1/2 teaspoon Cumin seeds (jeera)
- 2 cups Low-sodium vegetable broth (or use water)
- 1/2 cup Skim milk (can substitute with oat milk for vegan)
- 1 teaspoon Olive oil (or sunflower oil)
- 1/4 teaspoon Black pepper powder
- to taste Salt (low-sodium preferred)
- 2 tablespoons Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Heat olive oil in a deep pot over medium flame. Add cumin seeds and let them sizzle for a few seconds.
2 minutes
Tempering cumin enhances aroma and flavor.
- 2
Add chopped onion, garlic, and ginger. Sauté until onions turn translucent.
4 minutes
Do not brown the onions to keep the soup's color bright.
- 3
Stir in the green chili (if using) and chopped spinach. Sauté until spinach wilts and reduces in volume.
3 minutes
Stir continuously to prevent sticking and preserve nutrients.
- 4
Pour in the vegetable broth. Bring to a gentle boil, then simmer for 8-10 minutes until all ingredients are soft.
10 minutes
Simmering helps flavors meld beautifully.
Why This Dish is Healthy
This dish is a healthy choice because it maximizes nutrient density with minimal calories and fat. Using fresh spinach, low-fat dairy (or plant-based alternatives), and a light seasoning approach, Palak Shorba supports weight management, heart health, and digestive wellness. Its high fiber content keeps you fuller longer, making it ideal for lunch or a light dinner in a healthy eating plan.
Palak Shorba is loaded with vitamins A, C, and K from spinach, which also delivers iron, folate, and dietary fiber. The use of olive oil keeps unhealthy fats low, while low-sodium broth and minimal dairy make it heart-friendly. The soup provides a balance of plant-based protein, complex carbs, and essential minerals, making it an excellent choice for energy and immunity. Its low-calorie profile fits perfectly into calorie-conscious diets.
Pro Tips
- 💡Tip 1: For a richer flavor, add a dash of nutmeg before serving.
- 💡Tip 2: Use baby spinach for an even more tender soup.
- 💡Tip 3: For a vegan version, substitute milk with unsweetened oat or soy milk.
Storage & Serving
Store Palak Shorba in an airtight container in the refrigerator for up to 2 days. Reheat gently over low flame, adding a splash of water or milk to adjust consistency. Avoid boiling after reheating to preserve nutrients and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
